Jams & Preserves

Autumn Apple Mint Jelly

This jelly makes a great glaze on meats or pastries as well.

Autumn Apple Mint Jelly

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.20 out of 5)


  • 3-4 pounds apples
  • 4-5 cups of water
  • 3 cups of sugar
  • juice of one lemon
  • fresh mint
  • Add: herbs & spices of your choosing



Roughly chop the apples and place in pan. There is no need to peel and core. Cover with water (I used a little over 1 liter) and add spices. Bring to the boil and simmer, covered, for 45 minutes.


Pour into a scalded jelly bag suspended over a large bowl. Leave to strain for a minimum of 2 hours or overnight. Don’t be tempted to prod or squeeze the jelly bag to get more juice out as this will make the jelly cloudy.


Measure 4 cups of juice into heavy stock pan and slowly bring up the heat to simmer.


Add 3 cups of sugar (3/4 C sugar for each cup of juice).


Add lemon juice and simmer.


Stir in the mint. You can use your favorite spices to taste (rosemary, cinnamon stick, allspice berries & whole cloves).


Continue to simmer until you reach 220F degrees for the jelly set. If no thermometer, try the spoon test when you have to wait until the jelly mixture hangs on the spoon (when turned sideways) before dripping off, thickening as it cools.


Pour into warm, sterilized jars, cover and seal. The jelly will keep for up to a year unopened, stored in a cool, dark place but once opened needs to be kept in the fridge and used within 3 weeks.

You Might Also Like


  • Reply
    September 10, 2011 at 7:39 am

    Great idea,Will certainly try.Always enough fruit around me.Suppose this can de done with all kind of fruits;)

  • Reply
    September 12, 2011 at 4:13 pm

    Wow……..I love this……will certainly try.

  • Reply
    Mary C. Myerson
    November 18, 2019 at 3:49 am

    Ylena, Please note approximately how many jars (of what size) this recipe makes. Thank you, Mary

    • Reply
      Yelena Strokin
      November 18, 2019 at 7:22 am

      Mary, you will need 4-5 16 oz mason jars for this recipe.

  • Reply
    October 15, 2020 at 10:06 am

    22c? I think it’s more like 220f.

    • Reply
      Yelena Strokin
      October 27, 2020 at 5:06 am

      Yes! You are right, thank you!

  • Reply
    December 16, 2021 at 2:21 am

    Your recipe calls for adding the mint leaves to the strained juice before cooking the jelly, but the picture shows clear jelly without any mint leaves in it. Shouldn’t the mint be added in the initial cook of the apples so the juice will be clear?

    • Reply
      Yelena Strokin
      December 17, 2021 at 11:46 pm

      Hello Carolyn, its up to you, you can leave the mint leaves in the jars or strained before pouring into the jars.

    Leave a Reply

    Cooking Melangery